Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


1/3 cup mayonnaise
1/4 cup barbecue sauce
1 large sweet onion, halved, thinly sliced
2 1/2 tablespoons Colavita extra-virgin olive oil, divided
1 1/2 tablespoons balsamic vinegar
1 tablespoon Tabasco Chipotle pepper sauce
1 tablespoon brown sugar
2 small or 1 large ear of fresh Illinois corn, husked, silked
1/4 cup fresh basil, chopped
3 tablespoons grated Parmesan or Asiago cheese
2 tablespoons Sutter Home Zinfandel
1 teaspoon spicy seasoned salt
2 pounds ground chuck
Vegetable oil for brushing on grill rack
12 thin slices cheddar cheese
6 egg bread or soft kaiser rolls, split
3 cups shredded crisp iceberg lettuce
6 large tomato slices
12 thin California avocado slices



Preheat a gas grill to medium-high. In a small bowl, combine mayonnaise and barbecue sauce. Cover and chill.

Combine the onion, 1 1/2 tablespoons olive oil, vinegar, pepper sauce and sugar in a 10-inch nonstick, fire-proof skillet. Cover with a lid and place on grill rack. Cook mixture for 15 minutes, stirring occasionally, until onions are caramelized and liquid has evaporated. Remove from grill and set aside.

For roasted corn, brush corn with 1 tablespoon olive oil. Place on grill rack, close lid and let grill for 10 minutes. Turn corn occasionally during grilling to allow for even cooking. Transfer to a cutting board; let cool. Cut corn kernels off the cobs; discard cobs

In a food processor or blender, combine half the corn, basil, Parmesan cheese, Zinfandel and seasoned salt; process until almost smooth. Transfer the mixture to a large bowl and add the chuck and remaining corn. Handling the mixture as little as possible to avoid compacting it; mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls.

Brush the grill rack with oil. Place the patties on the rack, cover and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Top each burger with 2 cheese slices during last minute of cooking. Place the rolls, cut side down, on the outer edges of the grill rack to toast lightly.

To assemble burgers, spread a generous amount of Barbecue Mayo over the cut sides of the rolls. On each roll bottom, place some lettuce, a tomato slice, a patty, an equal portion of the caramelized onions and avocado slices. Add the roll tops and serve. Makes 6 burgers